Something magical happens when you cook pork for hours upon hours in ragu. The colagen uncoils and the pork shreds with ease. Moreover, the pork becomes imbued with ragu flavor, which cannot possibly create anything other than good eats. Start this Sunday morning, and by dinner it'll be ready to go.
4 tablespoons olive oil
2 pounds bone-in pork blade steak
1 1/2 medium onions
3 large cloves garlic, finely chopped
1 teaspoon dried sage
1 teaspoon dried rosemary
3 14.5-ounce can crushed tomatoes
1 cup beef stock
Salt, to taste
Pepper, to taste
In a large sauté pan, heat the oil over medium-high heat. Sprinkle the pork with salt and pepper and brown on each side. Remove meat to slow cooker. Poor over tomatoes and beef stock, and turn slow cooker to high.
Turn heat to medium and add onion to pan and cook until the onion is almost translucent, about eight minutes. Stir in the garlic, sage, and rosemary and cook for another two minutes. Add mixture to slow cooker and incorporate. Cover and cook for six to eight hours, or until the pork is tender and the blade falls out without resistance.
Remove pork to a cutting board and chopped into small pieces. Return the meat to the cooker and incorporate.
This sauce works equally well over pasta or creamy polenta.